Berries and Cream Pies

4 cups fresh berries (raspberry, boysenberry(this is my favorite))
2/3 c. sugar
4 T. flour
¼ tsp. salt
½ tsp. cinnamon
1 cup cream

In a pastry lined pie pan, place 4 cups fresh berries. Mix together all dry ingredients and then stir in the cream. Pour over the berries in the pan. Bake until crust is nicely browned and filling is set. Serve slightly warm. Bake at 425 degrees for approx. 10 minutes, then turn oven down to 350 degrees and bake approx. 45 minutes.

*For a peach cream pie: substitute brown sugar for ½ the sugar.
**For an apple cream pie: slice 5 apples, cook a few minutes in 1 cup water then add cream mixture. Sprinkle the top with nutmeg.